In a medium saucepan, heat oil then add beef and cook for 2-3 minutes or until browned.
Add onion, red capsicum and carrot. Cook for 1-2 minutes or until tender.
Stir in cumin, coriander, paprika, water, tomato paste and canned tomatoes. Cover and simmer for 20 minutes, stirring occasionally.
Add red kidney beans and cook for a further 20 minutes.
Serve with yoghurt and/or mashed avocado on warm tortillas.
Serving Size 210g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Powered by WishList Member - Membership Software